Today, I bring you to the kitchen to prepare a dish that is a true ode to Mediterranean simplicity: Sorrentina Pasta. If there is a scent capable of taking us immediately back to family Sundays or holidays on the coast, it is undoubtedly that of tomato meeting fresh basil and melting mozzarella.
Forget about the classic gnocchi: we chose fusilli because their spiral shape seems made to accommodate the authentic sauce and blend with mozzarella and parmesan during the brief gratin in the oven.
The result? A warm embrace of flavors, an irresistible golden crust, and a soft heart that will win you over at the first bite.
Whether you’re looking for comforting food or a winning idea for a lunch with friends, this recipe is the perfect answer. A few high-quality ingredients and a pinch of love: get to work, the coast is just a fork away!
Below, as always, I leave you some other delicious and tasty baked pasta recipes, and then, as usual, let’s go right under the photo to discover how to prepare the Sorrentina Pasta 😉
See you soon with the next recipe, Ana Amalia!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stovetop, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Sorrentina Pasta
- 11 oz fusilli (or other short pasta)
- 21 oz tomato passata (or crushed peeled tomatoes)
- 9 oz mozzarella (fior di latte)
- 2 oz grated parmesan
- 1 clove garlic
- 3 tablespoons extra virgin olive oil
- as needed basil (fresh)
- 2 pinches salt
How to Prepare Sorrentina Pasta
1. The Sauce: Start by preparing a simple sauce. In a large pan, sauté a clove of garlic with a good swirl of extra virgin olive oil. Pour in the tomato passata, salt, and let it cook over low heat for about 15-20 minutes.
Towards the end of cooking, infuse with plenty of hand-torn basil leaves.
2. The Pasta: Meanwhile, bring a pot of salted water to a boil and cook the fusilli.
Warning: drain them very al dente (about 2-3 minutes before the time indicated on the package), as they will continue cooking in the oven.
3. The Seasoning: Transfer the fusilli directly into the pan with the sauce (remove the garlic first!) and mix well.
Add half of the mozzarella cubes and a handful of parmesan to start making everything cheesy.
4. In the Oven: Transfer the pasta to a baking dish (or four single-serve cocottes for a more elegant effect). Cover the surface with the remaining mozzarella and grated parmesan.
5. The Gratin: Bake in a preheated oven in grill mode at 390°F for about 10 minutes, or until a delightful golden crust forms on top.
Remove from oven and let rest for a couple of minutes before serving: this will allow the flavors to settle and the mozzarella to be perfectly melty.
Storage for Sorrentina Pasta
In the refrigerator: You can store them in an airtight container for up to 2 days. To enjoy them best, reheat in the oven by adding a splash of milk or water to restore creaminess.
Advance preparation: You can assemble the dish in the morning and keep it in the fridge (covered with cling film). Just bake it shortly before lunch: in this case, increase the baking time by about 5 minutes as the pasta will start from a cold temperature.
Variations
The “Smoked” variant: Replace the fior di latte mozzarella with smoked provola. The contrast between the sweetness of the tomato and the smoky hint of the provola is simply heavenly.
Crispy touch: Add a sprinkle of breadcrumbs mixed with a bit of parmesan on the surface before baking. You will create an even more audible and delicious crust.
“Rich Vegetarian” Sorrentina: Add diced and fried (or grilled for lightness) eggplants directly to the tomato sauce before seasoning the fusilli. A sort of meeting between Norma and Sorrentina!
FAQ (Questions and Answers)
Which pasta to choose?
For this recipe, pasta choice is not a detail. I strongly recommend bronze-drawn fusilli: their rough surface is essential to hold the tomato and prevent it from slipping to the bottom of the dish.
The secret for perfect cooking?
Don’t overdo the time in the oven! Sorrentina must be melty, not dry. If you see that the sauce is thickening too much, add a ladle of pasta cooking water before baking: it will keep the heart of the dish creamy while the top becomes crispy.
Can I use buffalo mozzarella instead of fior di latte?
Certainly, but with a small precaution! Buffalo mozzarella is much more watery. To prevent the dish from becoming too liquid, we recommend cutting it the night before (or at least a few hours before) and letting it drain well in a colander in the fridge. Alternatively, you can use it “raw” by adding it only when you take the dish out of the oven.
Which type of tomato is best to use?
For a velvety result, classic tomato passata is ideal. If you like a more rustic and authentic texture, you can use hand-crushed peeled tomatoes with a fork. The important thing is that it is a sweet and good-quality tomato.
Can I cook everything in the pan without using the oven?
Yes! If you don’t feel like turning on the oven, you can toss the fusilli in the pan with the sauce and mozzarella over low heat, covering with a lid for a couple of minutes until the cheese has completely melted. You’ll just miss the golden crust, but the flavor will still be delicious.
Are fusilli the only suitable shape?
Absolutely not, even though we love them! This recipe goes very well with all short pasta that has holes or grooves: penne rigate, rigatoni, paccheri, or the classic mezze maniche are excellent alternatives.
